Blueberry and mascarpone loaf cake

November  2, 2018
1 Ratings
Photo by Lynn Scarlet Clark
  • Prep time 20 minutes
  • Cook time 55 minutes
  • Makes 1 loaf cake
Author Notes

A moist, unctuous sponge bursting with oozy blueberries and made more indulgent with mascarpone and a little orange liqueur —Lynn Clark

What You'll Need
  • 80 grams unsalted butter
  • 75 grams soft brown sugar
  • 2 tablespoons runny honey
  • 2 large eggs
  • 230 grams Tipo 00 or all-purpose flour
  • 210 grams mascarpone
  • 25 milliliters Cointreau or triple sec
  • 25 milliliters milk
  • 1.5 teaspoons lime juice
  • 2 tablespoons baking powder/baking soda
  • 130 grams blueberries
  1. Preheat your oven to 180C fan or 350 F
  2. Grease and line your loaf tin (approx 7" x 4" or 20cm x 10cm)
  3. Cream the butter, caster sugar and honey together in a bowl until fluffed up a little and turned paler in colour
  4. Add the eggs, flour, mascarpone, Cointreau, milk, baking powder and lime juice and whisk in
  5. Gently mix in the fruit (it doesn’t matter if you burst a few, this gives a nice contrast in the cake)
  6. Fill the prepared tin with the mixture and level off as best as possible
  7. Sprinkle over a little extra soft brown caster sugar
  8. Bake in the middle of the oven for about 55 minutes, testing with a skewer to see if it’s done (a skewer will come out clean when it’s ready)
  9. Leave to cool in the tin for 30 minutes then carefull transfer to a wire rack (the cake is very moist and may split if you are not careful with it – when fully cold it is more rigid)
  10. Enjoy like any normal cake, but also works as a dessert with ice cream, custard or additional fruit

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1 Review

GreenGoddess March 6, 2021
For me, this cake was a little too wet after making, I remedied this problem by putting a slice in the oven to heat it up before eating. I wonder if the Mascarpone made it a little too wet? If I try this cake again, I might replace the Mascarpone with yogurt or use a little less Mascarpone the next time.